The 11th Annual Eggs on the Beach Big Green Egg Cooking Competition raised an impressive $51,500 for local non-profits, including Fisher House of the Emerald Coast and Food for Thought. Hosted by Bay Breeze Patio at Seascape Towne Center on Nov. 1, this year’s EggFest featured a diverse array of deliciously creative bites presented by 26 cook teams. Bites ranging from desserts and drinks to shrimp and prime rib to brisket and riblets were enjoyed by tasters and judges, earning cook teams a spot in the winners’ circle. This year, 15 winning teams took home cash, prizes and bragging rights from the competition.
We are grateful for our cook teams and sponsors that make our EggFest the best in the region. We think of it as an outdoor garden party with tasty bites, sips and live music flowing.
This year, we tried new format in which every non-profit received a cash prize, which was determined based on the number of taster votes the team earned. It was such an honor to write checks to all our deserving non-profits, serving the needs of our community.
Proceeds from the event were presented to the non-profit cook teams, including Food for Thought and Fisher House of the Emerald Coast who received a guaranteed $10,000 for providing volunteer support for the event. In all, 12 non-profit cook teams earned a cash donation toward their cause.
In first place, Heritage Museum of Northwest Florida (pictured below) earned $5,000 for their braised riblet. In second place, Gulf Coast School for Autism (pictured above) was awarded $4,500 for their Birria taco and Georgia peach crumble. In third place, Food for Thought earned $4,000 for their shrimp scampi with smoked butter and smoked banana pudding with Angel’s Envy salted caramel, which was added to the $10,000 in event proceeds, bringing their total to $14,000. In fourth place, St. Rita’s Knights of Columbus was awarded $3,500 for their Smoked Conecuh Sausage on a cheddar and chive-filled pancake with honey Dijon mustard creme drizzle and an Angel’s Envy Bourbon splash.
In addition, the following non-profits turned up the heat to earn prize money. Habitat for Humanity of Walton County, which partnered with Marrow Private Chefs (pictured below), served Boudilicious Po’Boy bites made with Angel’s Envy-glazed Gulf Shrimp and housemade Boudin Sausage Etoufee, earning the organization $3,000 toward building their next home. Healing Paws for Warriors partnered with Swiftly Catered to serve a bacon-wrapped jalapeno sausage kolache along with a cinnamon roll bread pudding with maple bourbon crème Anglaise dessert, which earned them a $2,500 prize. Sinfonia Gulf Coast partnered with 30A Market to serve their signature kebab made with smoked Bershire Pork Tenderloin seasoned with Market 30A Grill Rub, roasted sweet potato, honey crisp apple and cranberry spiced cider glazed with Angel’s Envy Bourbon, which earned $2,000 in support of the Sinfonia Gulf Coast Youth Orchestra.
Fisher House of the Emerald Coast (pictured below) earned $1,500 for their smoked pork with relish and jalapeno bite, which combined with the $10,000 landed them $13,500 toward housing military families with loved ones receiving medical treatment. South Walton Skate Society’s pulled pork over a bed of shred—apple cider vinegar coleslaw—drizzled with Angel’s Envy BBQ sauce, earned them $1,250 toward a pump track at Helen McCall Park. Posty’s Operation Grill & Save served grilled pork tenderloin with Angel’s Envy muddled blackberry reduction along side corn succotash plus Posty’s Zatarain’s Wing bite, which resulted in $1,000 toward their cause. The Rotary Club of South Walton’s first-time team earned them $750. South Walton Academy’s grilled shrimp bite resulted in $500 for the school.
Taster’s top picks earned the top three cook teams a Big Green Egg. Protecting last year’s first place title, “Keggs Over Easy” (pictured below) returned to earn the most taster votes and a Large Big Green Egg for their Texas Twinkies jalapeno bites and Angel’s Envy Texas Tea. In second place, Sea Market earned a medium Big Green Egg and bragging rights for their Smoked Stuffed Gulf Shrimp, featuring succulent Gulf Shrimp packed with creamy mascarpone blue crab stuffing smoked over Apple wood then drenched in Homemade Angel’s Envy Bourbon Cowboy Butter Sauce with a Smoked Pineapple Pina Colada Cake for dessert. In third place, Captain’s Choice returned to serve their smoked brisket bite and earned a Mini-Max Big Green Egg.
The cook teams also presented their inspiring creations to five honorary judges who ranked bites on taste, appearance and creativity. This year’s distinguished panel of chefs included Chef David Cunningham, Cinders & Salt and Chef, Todd Meisner, owner of Iron & Grape in DeFuniak Springs, Grill Master Nick Ray (aka Biscuits N Briskets), Chef Tina Cannon (Winner of Netflix BBQ Showdown) and Chef Shannon Kinsella.
Earning first place Judge’s Trophy was Swiftly Catered for Healing Paws (pictured below). Their team’s bacon-wrapped jalapeno sausage kolache “wowed” the judges and their Cinnamon Roll Bread Pudding with Maple Bourbon Crème Anglaise solidified their spot at number one. In second place, Sea Market won the judge’s praise for their Smoked Stuffed Gulf Shrimp, a succulent Gulf Shrimp packed with creamy mascarpone blue crab stuffing smoked over Applewood then drenched in Homemade Angel’s Envy Bourbon Butter Sauce along with a smoked pineapple pina colada cake. In third place, Food for Thought impressed the group with their shrimp scampi and smoked butter along with a smoked banana pudding with Angel’s Envy Salted Caramel.
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Judged by Angel’s Envy Bourbon ambassadors, three teams Angel’s Envy bites were selected as the best. Team Misfits earned first place for Angel’s Envy Bourbon-glaze bread pudding. The Sea Market (pictured below) earned second place with two Angel’s Envy infused bites—smoked stuff Gulf Shrimp with an Angel’s Envy Bourbon butter sauce and a smoked pineapple pina colada cake dessert bite. In third place, Team Indyne RT&T won for their Boozy Cherry Crumble made with pretzel pecan crust, Angel’s Envy Bourbon and spice cherry compote, vanilla bourbon sauce, and toasted almonds along paired with Thanksgiving Punch created with apple cider, Angel’s Envy, ginger beer and orange juice.
For those who have considered purchasing a Big Green Egg, a limited number of Demo Eggs, which were used during the competition, are available at a discounted price. View sizes and pricing at the Bay Breeze Patio showroom at 32 Forest Shore Drive, Miramar Beach, Fla.
Since its inception in 2014, Eggs on the Beach has donated more than $450,500 to local nonprofits. More information on Eggs on the Beach and the winners at EggsontheBeach.com.
